Charcoal grill: if using (you can also broil the chicken if you’re in a hurry), fill and light the chimney starter, then make a two level fire – all charcoal on 1 side.

I like using smoker chips. Add 1 cup of Hickory chips to 2 cups of water before starting the grill (they need about 30 minutes of soaking). Add to the charcoal after its gone white, then add the grate back in

Chicken:

Make the marinade and pour into a gallon size zip-loc freezer bag

Add the chicken and massage around, squeeze out the air, seal the bag and put in the fridge for 15 minutes (I usually do this after starting the grill)

After 15 minutes flip the bag, and leave for another 15 minutes (total of 30 minutes)

Use a wad of paper towels with oil on them to grease the grate just prior to adding the chicken to the side withOUT the coals.

Grill 5-7 minutes each side on the cool side with the lid on (until chicken goes white, maybe some minor brown marks)

Move chicken to the hot side (where the coals are) and add some color (grill marks) about 2 minutes each side

Use an instant read thermometer (you’re good once it reads 135 degrees in the thickest part, and get it off straight away if you’ve topped 150! If you’re using a broiler, you’ll just need to watch it, plan on around 5-9 minutes each side)